Black Truffle Risotto Recipe | Saveur
In this easy yet opulent Italian risotto, Parmigiano-Reggiano sings backup for the star ingredient—a generous helping of freshly shaved black truffles.
Ingredients
- 1½ cups carnaroli rice
- 6½ cups vegetable broth, warmed
- 5 tbsp. (2 oz.) unsalted butter, cut into cubes
- ⅔ cups (2 oz.) finely grated Parmigiano-Reggiano
- 1 medium black or white truffle (about 1 oz.)
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